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Name: Chicken Tetrazzini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/3 c Butter; 1 md Onion chopped; 8 oz Spaghetti - broken into; 1/4 ts Thyme; 1/4 ts Pepper; 1/2 c Light cream; 2 tb Parsley; minced; 1 c Water; 2 1/2 lb Chicken; cut up; 1 cn (4 oz) mushrooms; drained; 1 ts Salt; 1/3 c Flour; 1/2 c Grated Parmesan cheese; 1/2 c Dry white wine

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INGREDIENTS

1/3 c Butter
1 md Onion ; chopped
8 oz Spaghetti - broken into
1/4 ts Thyme
1/4 ts Pepper
1/2 c Light cream
2 tb Parsley; minced
1 c Water
2 1/2 lb Chicken; cut up
1 cn (4 oz) mushrooms; drained
1 ts Salt
1/3 c Flour
1/2 c Grated Parmesan cheese
1/2 c Dry white wine

INSTRUCTIONS

In slow-cooking pot, combine chicken, water, wine, onion, salt, thyme, pepper, and parsley. Cover and cook on low 10 to 12 hours or until chicken is very well done. Remove chicken. Strain broth into bowl or container. Remove meat from bones. Cut chicken into slivers and set aside. Add butter to slow-cooking pot; turn control to high. Melt butter; stir in flour. Gradually pour in broth, then cream. Cook on high 30 minutes or until bubbly. Stir in cooked chicken, mushrooms, and cooked spaghetti. Cover and cook on high 15 minutes. Sprinkle top with Parmesan cheese. Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland on Nov 17, 1997

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 8 Servings

Calories: 318
Calories from Fat: 260 (82%)

Amt Per Serving		% DV

	Total Fat 28.9g	38 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 1.1g
Cholesterol 92.2mg		28 %
Sodium 145.4mg		5 %
Potassium 173.6mg		5 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 10g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 318

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